Hometown
Georgetown, DE
Chef Bio
At a young age, my Mom decided if I wanted a different egg dish for breakfast every day, I should probably learn how to cook. Inspired by our Italian side’s love for food, and growing up at the beaches in Delaware, fresh, hand harvested products became a way of life. My love for the ocean and its bounty drove me to Hawaii to fulfill my dream of becoming a professional bodyboarder, and, oh yeah, college! A few summers, I returned to Rehoboth Beach, DE to work in a seafood market, honing my skills cooking everything the ocean has to offer! Upon graduating, with a BSBA in Accounting in hand, I spent 2 years working as an accountant in Avon, CO before realizing I hated Accounting and sitting in an office staring up at Beaver Creek Resort. My professional restaurant career officially started as I learned from some of the best Chefs in the Vail Valley including Belgian Master Chef, Daniel Joly of Mirabelle and Larkspur Restaurant Founder and Chef Thomas Salamunovich. Seasonal stints in Rehoboth Beach and winters in Colorado, I moved from the Vail Valley through Breckenridge, Frisco and eventually down to the Front Range of Colorado. In Breck, I worked alongside current James Beard Award 2024 Semifinalist for Best Chef, Matthew Vawter of Rootstalk, at The Cellar, and then as Chef de Cuisine at their sister restaurant, Samplings. After 20 years in the mountains of Colorado working for others, it was time to start a new chapter. Alongside my brother, former Matsuhisa Vail Exec Chef Brian, and his wonderful wife Christina, we opened our own catering company. We had the opportunity to showcase our skills for celebrities at Jeffrey Donovan and Michelle Woods’ wedding. We were also honored to cater for another James Beard Award 2024 Semifinalist for Best Chef, Theo Adley of Marigold in Lyons, CO. My approach to food is simple yet elegant, and my goal is that our guest walks away saying “That’s the best ____ I’ve ever eaten”. From foie gras to fried chicken, the ingredient should speak for itself.
How long have you been working with Big City Chefs?
Since 2012
If I were a spice, I would be…
Everything nice… or possibly Coriander! It gives off a citrus-like scent yet is difficult to understand. Its life begins as something subtle, pleasant, and transforms into a completely different, leafy herb, that some still love and others are now repulsed by!
My favorite local purveyors, artisans, and farmers:
Hazel Dell Mushrooms, Haystack Farms, Aspen Moon Farm, The Fresh Herb Company
What I love about cooking and hospitality…
I like cooking great food because I like eating great food! However, as any Chef would tell you, we don’t actually eat! We cook for 8-12 hours per day in a busy restaurant and at best take in 600 calories, and LOVE IT! We do it for our guests. If they’re happy, we’re happy.
What are your top three go-to pantry items?
Unsalted Chicken Stock, Nuts, Dried Fruit
